Sunday Brunch: Pear, Basil, and Pecorino Toscano Salad

In early fall I really like serving salads for brunch with some crusty bread, so I was immediately attracted to this pear salad I read about in Olives & Oranges, the Sara Jenkins book we recently featured on Cook the Book. It's pear season in many parts of the country, so listen up, locavores. Note: If finding Pecorino Romano is difficult for you, Jenkins and her co-author, Mindy Fox, say an aged cheddar or any other cheese that will keep its shape in a salad will do.

Sunday Brunch: Pear, Basil, and Pecorino Toscano Salad

About This Recipe

Ingredients

12 ounces Pecorino Toscano or aged cheddar cheese

4 ripe Bosc pears, cored and cut into eighths

1 cup packed fresh basil leaves

1/4 cup extra-virgin olive oil

1 tablespoon mild white wine vinegar

1/4 teaspoon sea salt

Coarsely ground black pepper

Procedures

1

Using the tip of a sharp paring knife, break cheese into irregular chunks 1/2-inch in size.

2

Place cheese, pear slices, basil leaves, oil, vinegar, and salt in a large bowl and toss to combine. Season with pepper and more salt if needed. Serve at once.

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